Sancho pancho cake with cherries step by step recipe. Cherry pancho cake with walnuts

Calories: Not specified
Time for preparing: Not specified

Ingredients

- chicken eggs - 4 pcs,
- granulated sugar - 250 gr,
- flour - 200 gr,
- baking powder - 1 tsp,
- cocoa - 3 tbsp,
- salt - a pinch.

- sour cream (homemade or fat content from 20% - 600 gr,
- sugar - 250 gr,
- vanillin - a pinch,
- cherry (canned or frozen) - 150 gr,
- cherry juice - 50 ml.

Decoration:

- dark chocolate - 90 gr.

How to cook with a photo step by step

Mix dry ingredients in one bowl: cocoa, sifted flour and baking powder.

In a deep bowl or bowl of a mixer, beat chicken eggs, add a pinch of salt and granulated sugar.

Beat at maximum mixer speed until fluffy foam is obtained and sugar is completely dissolved. This will take approximately 5-7 minutes. The time will depend on the power of your mixer.

Combine the two mixtures carefully and slowly, so as to keep the airiness of the dough.

Line a baking dish with parchment on the bottom, and sprinkle flour on the sides or grease with butter. Bake a biscuit in a preheated oven to 180 degrees for 40-45 minutes. Again, the baking time will depend on your oven. Check the readiness of the chocolate biscuit with a toothpick or wooden skewer.

While the biscuit is baking, you can prepare the cream. Mix thick sour cream with granulated sugar, add a pinch of vanilla and refrigerate. The cream will thicken slightly in the refrigerator.

Leave the finished chocolate biscuit to rest for several hours. If you don't have that much time to wait, leave it for at least half an hour to cool down.

About 1.5 centimeters from the bottom of the biscuit cut off the cake. This will be the base of the cake. Cut the rest into small cubes, about 2 cm wide.

Transfer the chocolate cubes to a large deep bowl.

And pour ¾ of the cream. Stir so that everything is well soaked in sour cream.

Defrost cherries in advance (if you take frozen ones), drain the resulting juice into a separate bowl.

Using a pastry brush, soak the base of the cake with cherry syrup.

Then smear with cream.

And lay out the chocolate biscuit cubes in a slide, with each layer sprinkled with cherries.

At the end, pour the cake with the remaining cream.

To decorate, melt one bar of dark chocolate and randomly pour it over the top of the cake. Ready to put in the refrigerator for a couple of hours. This time is enough for it to soak well. And you can enjoy tea drinking with your family.

Enjoy your meal!

Pancho cake is one of my favorites. Honestly, I have never eaten a tasteless "Pancho". Tender, juicy, slightly moist - isn't that a delight?!

As a rule, the cream in this cake is sour cream, but why not make cottage cheese cream? Believe me, it's very tasty! Well, and the combination "cherry + chocolate biscuit" is a classic.

Cherries must first be defrosted.

To prepare the Pancho cake with cherries and curd cream, we will prepare the products according to the list.

Place eggs, salt and sugar in a mixing bowl.

Beat for 5-7 minutes until the mass increases in size and becomes lush and airy.

This is the kind of beauty you should have.

In a separate bowl, mix flour, cocoa, baking powder and cornstarch.

In two doses, we introduce into the egg mass, gently mixing each time. It is convenient to do this with a whisk.

We spread the dough in a form, the bottom of which is covered with parchment. We do not lubricate the walls of the form with anything!

Bake in an oven preheated to 180 degrees for 30 minutes. Focus on your oven! The splinter from the finished biscuit comes out dry!

As soon as the biscuit is baked, take it out and immediately put the mold into 2 cups. In this form, cool completely.

When the biscuit has cooled, you can start preparing the cream.

Prepare cottage cheese, cream, vanilla extract and powdered sugar for the cream.

Using a food processor, mix the cottage cheese, cream, icing sugar and vanilla extract. We beat.

This is how the air cream will turn out. We set aside some of it so that we can coat the cake later.

We return to the biscuit. We cut off the lower part of the biscuit (thickness - about 1 cm), this will be the bottom of the cake.

We cut everything else into cubes with sides of the order of 1 cm.

We collect the cake.

Line a suitable sized bowl with cling film. Put a little cream on the film. Put biscuit cubes on the bottom, soak with cherry juice, generously grease with cream. Lay out the cherry.

Do this with the remaining pieces of biscuit. The last layer should be cream.

Put the bottom of the biscuit on top of the biscuit mass. We press lightly.

We remove the bowl with the cake in the refrigerator for at least 3 hours. The mass should stabilize.

After 3-4 hours, take out the cake, free from the film.

This is how the dome will turn out. It is very big!

Cover with reserved cream. Put in the refrigerator for 30 minutes.

Cooking ganache.

Its ingredients are cream and chocolate. Dark chocolate is better.

Melt the cream with chocolate, cool to room temperature.

Take the cake out of the fridge and pour over the ganache.

Cake "Pancho" with cherries and curd cream is ready.

You can decorate it as you wish.

Happy tea!

And here's a cutaway piece.

We are glad to offer you a recipe for this well-known biscuit cake with airy sour cream or butter cream. The exact recipe for making this cake is kept secret, but despite this, many confectioners and skilled housewives know how to make it. In this article, we will look at the main options for preparing a famous dessert. As part of the cake "Pancho" you will find: chocolate or white biscuit, delicate butter cream and fruit. Often, cherries are added to the classic recipe, but you can also choose bananas, strawberries, canned pineapples and peaches, and a variety of berries. In addition, it would not be superfluous to supplement the Pancho cake recipe with nuts, roasted hazelnuts or walnuts are best suited to taste, and almonds will also show themselves in an excellent way.

Cherry cake "Pancho" with nuts

Almost a classic version of the famous dessert. The cake is made quickly: it is quite simple to perform, only the original assembly of the cake will take time. Pieces of biscuits will be dipped in cream and laid out on a cake in a slide, and on top they will need to be covered with chocolate icing.

Ingredients:

For test:

6 eggs
3 tablespoons cocoa powder
200 grams of flour
250 grams of sugar
1 teaspoon baking powder

For cream:

200 ml cream 33% fat
400 ml sour cream 20% fat
150 grams of sugar

80 grams of walnuts
200 grams of frozen cherries
1 tablespoon powdered sugar

For glaze:

30 grams of butter
50 grams dark chocolate

Cooking method:

To get started, take the time to do the biscuit. This is a pretty important step, because your cake should be fluffy, airy and soft. It is important that it does not settle during baking. So, the biscuit recipe: first, beat only one egg with a mixer at high speed, at least 5 minutes. When the mass becomes lush and thickens, begin to gradually add sugar, beat until it is completely dissolved.

Separately, sift the loose ingredients: flour, baking powder and cocoa. The mixer at this stage can be turned off and put aside. According to the technology of making biscuits, flour is always added only with a spoon. Slowly and gently mix the tender dough, rotating it in a circle, gently kneading the lumps with a spoon. The dough should be airy and, as it were, “breathe”. Cover the round form with parchment, grease the walls with oil. Put the dough into it, smooth it over the surface and send it to bake in the oven (temperature 180 degrees). About 35 minutes will spend your Pancho cake in the oven. Turn the finished biscuit onto a wire rack and cool for an hour.

Defrost cherries, even better if they are in season and can be purchased fresh. Remove pits, drain excess liquid (do not discard). Roll cherries in powdered sugar. Chop the walnuts with a rolling pin or cut into pieces. Now it's time for the cream: in a dry bowl, whip the cream until stiff. Separately, mix sour cream with sugar and also whisk to give the final splendor. When the sugar has melted, mix the cream and sour cream into a single mass.

Now you need to assemble the Pancho cake, this step is one of the most important steps in this recipe. The biscuit must be divided into two unequal parts, one of which will be the base of the cake. The height of the base will be about 1 centimeter - this will be quite enough. Cut the rest of the biscuit into cubes about 2 centimeters in size. Place the cake base on a flat dish, soak it with the cherry juice left after straining the cherries. Then the cake is smeared with sour cream, then put half a serving of cherries and some nuts on the cream.

Dip the cut pieces of cake into a bowl with sour cream, roll them well so that each one is soaked. Then stack these pieces in a slide, shift the biscuit layers with cherries and nuts. Decorate the cake with chocolate icing, the recipe for which is very simple: break the chocolate bar into pieces, put it in a saucepan with butter and put it in a water bath. Once the ingredients are melted, stir until smooth and uniform. Pour this icing into a confectionery syringe, if you don’t have one, then a tight plastic bag with a cut off tip will do. Decorate the cake at your discretion and send it to the refrigerator for 3 hours so that it is completely soaked.

Cherry cake "Pancho" with pineapples

Ingredients:

sour cream (400 milliliters for cakes and 600 for cream)
eggs - 2 pieces
sugar (1 cup for cream and 2 for dough)
flour - 320 grams
soda - 1 teaspoon
pineapple (cubed) - 1 can
walnut - 50 grams
handful of fresh cherries
vanillin (in cream)
cocoa - 2 tablespoons
chocolate - 50 grams
vegetable oil - 10 milliliters
butter - 50 grams

Cooking method:

It is always more convenient to start mastering a cake recipe by preparing a dough for a biscuit. This time is no exception. The biscuit cake will not be the same as usual, but baked on the basis of sour cream. Such pies are also called "sour cream". So, beat sour cream with sugar, add eggs 1 at a time. While stirring with a whisk, add flour and one teaspoon of soda to the dough. The acid from the sour cream will be enough to cause a reaction with the soda powder.

Cover the form with paper, lightly grease with oil and lay out half of the serving of the resulting dough. Add cocoa powder to the other part of the dough, mix everything and also put it into the prepared form. Keep both cakes in the oven for about 30-40 minutes. Then, checking readiness with a wooden stick, remove from the oven and invert onto a wire rack, let cool. Cut one cake (any color) so that you get the base for the cake at least 1 centimeter in height. Cut the rest of the biscuit, as well as the second cake, into pieces. The recipe for sour cream is already familiar to you: it is a whipped mixture of sour cream and sugar with vanilla. The cream should thicken during whipping and get stronger as it should.

Now the assembly stage has come up: put the set aside cake on a flat plate - this will be the basis for the Pancho cake. Lubricate it with sour cream. In the meantime, open a jar of canned pineapples and put the pieces in a colander, when the water drains, drain it, and put some of the fruit in a layer on the cream. Remove the pits from the cherries and place some of them, along with the nuts, next to the pineapples. On top, spread the pieces of biscuits soaked in cream in a slide, after each layer, do not forget to add fruits and nuts. Try to maintain the shape of the cone, because this is the main feature of the Pancho cake. Top with cream and garnish with pineapples and cherries. Put the cake in the refrigerator, let it stay there for several hours.

We advise you to decorate it just before serving. A universal option for this is chocolate icing. Recall her recipe: break half a bar of chocolate and send it to melt in a steam bath together with a piece of butter. When the ingredients are melted, stir them with a spoon until smooth. It is most convenient to apply this icing on the cake using a regular plastic bag, folding it into it and cutting off a corner. Thus, without any special tools, you get the opportunity to decorate the cake with beautiful chocolate patterns. You can even make inscriptions. After that, the cake is considered completely ready - call the guests, set the table, treat.

Cake "Pancho" banana-cherry

Here, the biscuits will come in two different colors - white and brown - and, you guessed it, one will taste vanilla, the other chocolate. As a filling, try using bananas, and, of course, cherries!

Ingredients:

For the crust:

450 milliliters of sour cream
2 eggs
350 grams of sugar
320 grams of flour
a teaspoon of soda (can be replaced with baking powder)

For cream:

500 milliliters sour cream (medium fat, 20% is best)
1 dark chocolate bar
150 grams of sugar
bananas - 2 pieces
cherry - half-liter jar

Cooking method:

Biscuit cake recipe: beat sour cream with a whisk, add sugar and add eggs one at a time, stirring constantly. Separately, sift the flour with soda (or baking powder) and add to the dough, mix so that there are no lumps. Divide the finished dough into two identical parts, adding vanillin to one, cocoa powder to the other. Bake the cakes each in a separate form at a temperature of 180 degrees in the oven. This will take about half an hour. When the cakes have cooled, take them out of the molds and cut each one in half. It is most convenient to do this this way: on the sides in a horizontal plane, cuts are made with a knife, and then with the help of a thread, the cake is cut in half. Using this method, you will always divide your cake evenly. Leave half of one cake for the base, break the other into pieces.

To prepare, use this recipe: manually beat sour cream with a whisk, adding a little sugar. The mixture should thicken well and stick to the whisk. Pour the sour cream over the biscuit pieces and mix (reserve some clean gravy for the top of the cake). Soak the base of the dessert with cream, then lay out the pieces of bananas and pitted cherries, then place the biscuits in layers, alternating them with fruits. You need to stack this cake in a slide, so be careful to get the desired shape. Grease the finished cake with an even layer of cream. Grate a bar of chocolate on a coarse grater and generously sprinkle your confectionery masterpiece called "Pancho" with the resulting chips. Now he needs to stay in the refrigerator for at least 8 hours.

Cake "Pancho" with condensed milk

We are glad to present you a wonderful cake and a completely independent recipe. If you follow it strictly, do not change anything and do not add anything extra, then the result will exceed your expectations. Do not be afraid that the cake contains a lot of condensed milk, it turns out not very sweet and not at all cloying.

Ingredients:

For test:

4 eggs
2 tablespoons cocoa
2 cups of flour
1 can of condensed milk
2 teaspoons baking powder
vanillin

For cream and filling:

900 ml sour cream (20% fat)
condensed milk - to taste
canned peaches
canned pineapple
cherries - 300 grams
chocolate topping for decoration

Cooking method:

This cake will consist of two different biscuits - chocolate and vanilla. The dough recipe is designed for the entire amount of ingredients at once, so make a general batch, and then add cocoa to one half and vanillin to the other. Beat the eggs for five minutes, then pour the contents of one can of condensed milk into them. Separately sift the flour and baking powder and add to the dough. Divide the last, make sure that each part has its own taste. Bake each cake separately in the oven (temperature 180 degrees, time - 30 minutes). At the end of the process, remove the cakes and cool on a wire rack. Cut each one lengthwise into two pieces so that you have a total of 4 biscuits. One of them will be the basis of the cake, the others need to be broken into pieces.

Cream recipe: mix condensed milk (choose the amount arbitrarily, approximately - half a jar) with sour cream and put in the cold - you need it all to freeze a little. Start assembling the cake from the base: put it on a large flat plate, cover with a layer of cream. Open jars of canned fruit, drain excess liquid, cut into pieces. Arrange the pineapple and peach slices on top of the cream. Next, dip each biscuit piece in white cream and place it on the cake with a cone in this way: the “floor” of the cake is a layer of fruit. And so on, until all the components run out. Decorate the top of the cake with cherries, pour over chocolate topping and refrigerate. This cake needs at least 3 hours to soak properly. Enjoy your meal!

Cake "Pancho" poppy

We offer you a recipe for another "Pancho", only this time the cake will be poppy seeds. It turns out very fragrant, tasty and tender with a cherry layer and pieces of bananas. And the airy poppy seed biscuit makes it simply unique. Try!

Ingredients:

For the biscuit:

sour cream - 200 milliliters
eggs - 3 pieces
sugar - 200 grams
flour - 320 grams
1 glass of poppy
juice of half a lemon
zest from 1 lemon
soda - 1 teaspoon (repay in lemon juice)

For cream:

powdered sugar - 200 grams
500 milliliters of sour cream
butter - 50 grams

For glaze:

cocoa powder - 2 tablespoons
milk - 50 milliliters
butter - 50 grams
sugar - 4 tablespoons

For filling:

2 bananas
a glass of fresh or frozen cherries

Cooking method:

Start your cake by creating a poppy seed cake. Beat the eggs with sugar, when the mass increases slightly in size and becomes homogeneous, add sour cream and soda slaked in lemon juice. Beat everything again. To this mixture, add lemon zest and a glass of poppy seeds, and then just add flour. Cover the baking dish with paper, transfer the poppy seed dough into it and leave it in the oven for 45 minutes (temperature 180 degrees).

When the biscuit is completely baked, remove it from the oven and cool. Then divide into 3 equal cakes. Cut into cubes only the upper part, that is, 1 cake. To prepare the cream, beat sour cream with powdered sugar, add soft butter. From the cherries, select the seeds, peel the bananas and mash the pulp with a fork. Now you can assemble the cake: Put the poppy seed cake on a flat dish, soak a little juice from the cherries, spread the berries, followed by a layer of sour cream and a second cake. Put mashed bananas on it and again a layer of cream. Dip the cut pieces of biscuit in sour cream and lay on top of the banana layer.

The cake should be at room temperature for several hours - this way it will soak better - and the rest of the time - in the refrigerator. If there is some cream left, save it, then cover the cake with a fresh layer of sour cream just before serving. But that's not all. Almost forgot about the chocolate frosting. This time we will cook it, recall the recipe: mix cocoa powder with sugar, add warm milk and set to bask on fire. When the sugar has melted, put a piece of butter, mix and remove from heat. Spread warm icing on the cake and wait a bit until it hardens. Happy tea!

Cake "Pancho" in a slow cooker

Especially for the happy owners of such a miracle technique as a slow cooker, we have prepared a separate recipe for the Pancho cake, taking note of which, you can easily prepare a well-known dessert.

Ingredients:

For the biscuit:

wheat flour - 180 grams
sugar - 180 grams
egg - 6 pieces
citric acid - 1/2 teaspoon
vanillin - 1 teaspoon
starch - 1/4 cup

For cream and filling:

800 milliliters sour cream (15%)
170 grams of sugar
cream thickener - 2 sachets
cherry - 0.5 kilograms
cognac - 20 milliliters
dark chocolate - 100 grams

Cooking method:

After adding citric acid, beat the whites in a dry deep bowl until a strong foam. Without stopping the mixer, gradually introduce sugar (half of the indicated rate). Mash the yolks with the rest of the sugar, add vanillin. The mass should brighten, and the sugar should completely disperse. Sift the flour together with the starch into a separate container, stir with the yolks, and then gradually add the whipped proteins into the dough, mixing gently each time.

Lubricate the multicooker pan with butter, transfer the dough into it and turn on the “Baking” mode for 60 minutes. When the time is up, do not open the lid, let the cake stay in the oven for 15 minutes on the "Heating" mode. Then remove the future cake from the pan, transfer to a plate. Biscuit in a slow cooker is quite high.

Separate the cake base about 1-2 centimeters high for the base of the cake, and cut the rest of the dough into pieces. Now you need to prepare the cream. To do this, simply beat sour cream with granulated sugar, add cream thickener. Remove the pits from the cherries and put the berries in a colander, collect the juice that has drained from them. Mix cherry juice with cognac - this will be a syrup for soaking biscuit.

It's time to collect the Pancho cake: put the base on a flat plate, soak with cognac syrup (if you plan to give this dessert to children, you do not need to add alcohol), put a layer of cream, and cherries on it. Dip the chopped biscuits in sour cream and place them on the next “floor”, alternating with cherries. Do this until you run out of all the cake ingredients. Remember that the shape of "Pancho" should be cone-shaped and resemble a slide. Decorate the surface of the cake with melted dark chocolate. Hide the dessert in the refrigerator for several hours - it definitely needs to soak and harden.

In conclusion, I would like to say that many housewives know and love to cook a cake under the original name "Pancho". He is also known under other names, for example, "Pincher", or found in Ukraine - "Curly Boy". Although the names are different, the principle of preparation, components and technology are the same.

This cake can often be purchased at various pastry shops, cafes and supermarkets. But now you know that you can also - and without much difficulty - prepare it at home. And, believe me, your cake will be much tastier than store-bought, more natural and fresh. The recipes presented in this article are quite simple to prepare, and even if you are a novice housewife, you can easily cope with Pancho cherry.

Do you want to make your holiday table chic and memorable? Then cook the Sancho Pancho cake with cherries. Get a lot of fun and compliments from your family and guests!

Cherry pancho cake step by step recipe with photo

I love this cake from the first day I tried it. At first it was a store product, then I began to study recipes, cook, try different cooking options. And be that as it may, a couple of times a year I bake Pancho on any of the holidays! I already introduced you to - with canned pineapples and walnuts. And today, as you already understood, Pancho cake with cherries. Fortunately, now is the season and you can use this wonderful fresh berry. However, with frozen cherries it will turn out no worse. The main thing is to defrost the berries before use, because the cake does not need extra juice during assembly and soaking, the cake will float with it.

By the way, you can combine cherries again with pineapple or with nuts, for example, almonds. But I wanted a pure cherry flavor. Make a kind of cherry in chocolate! Therefore, I refrained from such supplements. I was also worried that the cherry would not give too much juice when soaking Sancho. But I still dried it well, so everything turned out great!

Cake Pancho with cherries can be either with chocolate cakes, or with light or combined ones. I prefer the first option, because I love everything that contains cocoa. Biscuit according to this recipe always turns out very tasty. The main thing here is to beat the whites into a good foam, to peaks, as for meringue. And then, after combining the liquid components with the dry ones, gently stir the dough with a spatula. You can soak a Pancho cake with cherries with a vodka mixture - simply by combining vodka with water or coffee. This time I used cognac. It turned out even tastier and more aromatic than with vodka! If you do not want to use an alcoholic drink, just soak with strong coffee. But this is subject to chocolate cakes, because the light ones will be painted over.

Sancho Pancho with cherries is prepared with sour cream, the most common - sour cream is simply whipped with sugar. It is better to take sour cream more fatty, but not homemade, as it will simply become butter when whipped. 25-35% will do just fine. This time I swept away everything that was on the shelves of the store. And there was one package of each sour cream. As a result, my cream consists of 350 ml of 30% sour cream, 300 ml of 25% and 150 ml of 15%.

Glaze for Sancho Pancho with cherries can be taken from a store-bought bagged one or made independently. In the classic version with pineapple and nuts, I made it from cocoa, butter, milk and sugar. And this time I used a tandem of my favorite chocolate "Coffee with milk" with sour cream. You choose the option that suits you best in terms of ingredients.

So, we are preparing a Pancho cake with cherries, a step-by-step recipe with a photo in front of you!

Ingredients:

Biscuit:

medium-sized eggs (C1) - 6 pieces
cocoa powder - 5 tbsp
salt - 0.5 tsp
sugar - 220 g
premium wheat flour - 2 cups (250 g)*
baking powder - 2 tsp

* 1 cup = 200 ml liquid = 125 g flour

Impregnation:

boiled water - 60 ml
instant coffee - 2 tsp
cognac - 2 tbsp.

Cream:

sour cream not less than 25% - 800 g
sugar - 150 g

Filling:

cherry - 350-400 g

Glaze:

chocolate - 90 g
sour cream - 3 tbsp

Cake Pancho with cherries step by step recipe with photos:

Biscuit preparation:

I took the eggs out of the refrigerator (I used cold ones for cooking). Separated the whites from the yolks.

Beat the whites at maximum speed for two minutes until light and fluffy.

I put salt into it, and then gradually, whisking, introduced sugar in a thin stream. After all the sugar was covered, beat for another couple of minutes. The output should be persistent peaks.

Continuing to beat, gradually introduced all the yolks. My mass turned out to be such a rich color, because I used homemade eggs, with yellow yolks.

Since I planned Pancho cake with chocolate cherries, I sifted flour, traditional cocoa powder and baking powder into a separate bowl. I draw your attention to the fact that I sifted all three ingredients. Stir thoroughly until smooth.

Slowly, in portions, I introduced chocolate-flour into the egg mass. Gently stir with a spoon, trying to make movements from the bottom up.

Pour the dough into a mold greased with a thin layer of butter. I took a diameter of d \u003d 26 cm. But you can use smaller ones for Sancho Pancho with cherries, you just get a higher biscuit in it.

Baked for 45 minutes at a temperature of 180-200 degrees. The oven did not open at all. If your top burns, then quickly open the door, but not earlier than after 20 minutes of baking (!) And cover with foil on top.

Biscuit for Pancho Cake with cherries is ready! Put it out on a wire rack and let it cool completely.

Impregnation of cakes:

Prepared the soak. In boiled water at room temperature diluted until the coffee is completely dissolved. Then she poured cognac, mixed again.

She cut the chocolate biscuit into two cakes. You can make one (for the bottom - the base) a little smaller than the other. Soaked each with a coffee-cognac mixture. She let it lie down for half an hour. If you have time, you can leave it like this for two hours.

Cherry preparation:

The cherries were washed and pitted.

I laid it out on a paper towel, and blotted another sheet of towel on top to remove excess moisture.

Cream preparation:

Now I have prepared cream for Sancho Pancho with cherries. I combined sour cream with sugar.

Stir until completely dissolved with a regular whisk. On the one hand, they take a little longer in comparison with an electric whisk or a mixer. After all, it is necessary that the grains of sugar dissolve. On the other hand, with such stirring, sour cream does not lose its original density, as when whipping at maximum speed.

Cake assembly:

As you already understood, Pancho's cherry cake consists of two layers. One - as a base, the second - cut into cubes. So I started cutting the soaked cake.

The whole cake was laid on a stand. Lubricated with cream. She laid out cherries and pieces of biscuit on it, which she had previously dipped in sour cream.

She continued to lay out a slide of bikvit in cream, alternating with cherries, gradually reducing the diameter of the cake.

And so on until the end of both the biscuit and the berries. If you have cream left over, pour it over the top of the cake. I usually don't have too much.)

Glaze preparation:

To get the glaze, I put 15% sour cream and broken chocolate into a ladle. I put it on a slow fire. Constantly stir with a spoon. When the chocolate has completely melted, stir the mass until smooth. Removed from heat, let cool to room temperature.

I poured chocolate glaze over Pancho, starting from the top and spreading the drips to the sides. Put a cherry on top in the center.

I let the cake stand for two hours, and then put it in the refrigerator. When I cook not in the heat, I leave it to soak on the table all night. As is usually the case with biscuit cakes, on the second day the Pancho cake with cherries, the step-by-step recipe with the photo of which you studied, became even tastier!

Incredibly tender and insanely delicious cake will decorate any tea party! And make even the most ordinary day a real holiday! ;)

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7 eggs;
3 - 4 tbsp. spoons of cocoa;
250 g flour of the 1st grade;
50 ml of milk;
300 g of sugar - sand;
1 teaspoon in soda or acetic acid;
lemon juice;

For cream and filling:

250 ml cream 30 - 38% fat;
500 ml of fat sour cream;
350 g sugar - sand;
200 g nuts (walnuts, almonds or hazelnuts);
250 g cherries;

60 g butter;
110 g dark chocolate;
25 ml cream;

cherry dessert

Such a popular cake "Pancho" with cherries, which is also called "Don Pancho" or "Sancho Pancho" can be found on the shelf of almost every store.

This dessert won the love of buyers thanks to a light airy biscuit, bright fruity notes and sour cream, which literally melts in your mouth.

The recipe for the Don Pancho cake with cherries and sour cream is very simple, and the cooking process itself will not take much time. For the first time, the Don Pancho cake with cherries and sour cream was prepared in Moscow in 1985. The confectionery company "Fili - Baker" has developed its original recipe, which is kept in the strictest confidence, which even now allows them to sell their unique cakes.

Some, however, refer to the "Sancho Pancho" cake with cherries and walnuts as a "relative" of the "Count ruins" cake, which was invented back in the 16th century in Switzerland.

Cake "Pancho" with cherries and nuts is quite light when compared with the same popular counterparts as "Prague" or "Bird's milk", but you should not get carried away with this delicacy. There are 280 kcal per 100 grams of cake, of which 7 g are protein, 12 g are fats and 35 g are carbohydrates. Of course, this cake has a lot of useful vitamins (groups B, P, A) and elements, but due to the large amount of carbohydrates, it is recommended to consume it little by little and better in the morning.

Of course, now there are many versions of this cake: with chocolate biscuit, with pineapples or other fruits, with honey and nuts, dietary "Pancho" with yogurt cream, "Don Pancho" with cherries, cooked in a slow cooker, oven or in a frying pan.

Experiment, add all new products and add variety to the dish. Use only high-quality ingredients and follow the step-by-step recipe for the Sancho Pancho cake exactly, then the result will exceed all your expectations.

Dough preparation

The most difficult thing in making a cherry cake will be making biscuit dough. It is necessary to observe all proportions so that the cakes are airy, wet and with a rich taste.

First, mix all the dry ingredients in one bowl - flour, cocoa powder and soda. It is important to saturate the flour and dry ingredients with air. Strain flour and cocoa through a sieve. Mix dry ingredients well.
In a clean bowl, beat the yolks, gradually adding powdered sugar. Add the powdered sugar in small portions while continuing to beat. It will take about 7 minutes in time. The result should be a light and airy mass.
Whisk egg whites in a dry bowl. To make egg whites fluffier, add a pinch of salt. Beat until standing peaks. Lightly combine the protein mass with the yolks and knead well. Add milk and continue to mix.
In four doses, add the previously prepared dry mixture and add a couple of drops of lemon juice. The consistency of the dough should resemble "liquid sour cream", without lumps.
We cover the baking sheet with parchment or teflon coating. With a brush, we go through the butter along the entire height of the baking sheet. The oven should be heated to 180 degrees and bake the dough for 35 - 55 minutes at a temperature of 180 - 190 degrees. We check the readiness of the cakes with a toothpick or skewer. It is important not to open the oven for the first 30 minutes.

Having taken the biscuit out of the oven, we take it out of the baking sheet so that it does not continue to cook from the heat of the dishes and transfer it to the wire rack. Separate the cooled biscuit from the baking paper.

Cut out a round base for the cake (a circle with a diameter of 25 cm), and cut the base into 2 parts. Cut the remaining biscuit into small pieces.

Preparing the filling and cream

To prepare the cream, take a large and deep bowl.

Whip the cream (important, they must be cold) and add sour cream to them and continue to beat.
Add powdered sugar and cook the cream to a light density.
Fry walnuts (or hazelnuts) in a dry frying pan until golden brown and grind with a rolling pin to the desired state.
Sprinkle the cherries with sugar and leave for an hour.
Drain the resulting liquid.

We collect the cake in a deep bowl, covered with cling film, upside down. We spread the biscuit, nuts and honey in a chaotic manner and pour sour cream. We put the base on top and press it firmly to the base.

We put it in the refrigerator for 4 hours, for impregnation.

In a water bath, melt the chocolate and add cream and butter to it. We turn the finished cake over and remove it from the mold. Drizzle with chocolate ganache.

Serve the finished dish in portions and decorate each piece with a sprig of mint. Dessert is perfectly complemented by a cup of hot tea or espresso.